Wednesday, April 6, 2011

Pork Tenderloin Stir Fry with Linguini in a Basil Cream Sauce

A recipe I've had for years. It's a different way to cook pork tenderloin. Use what you have on hand. It's  very flexible. 
Gather ingredients and start cooking the pasta.
Slice the tenderloin into bit sized pieces.
Dry the meat well so that it will brown.
Saute in olive oil. Season with garlic salt and pepper.
Remove the pork and saute the snow peas and sliced mushrooms. Fresh or frozen pea pods will work. Sometimes my grocery store doesn't have either and I use fresh sugar snap beans. You can also use canned mushrooms, but I prefer fresh.
Season again with garlic salt and pepper.
Return the pork to the pan.
Add the half & half or milk, soy sauce,  dried basil and nutmeg.
 Add the cheese.
Stir until melted. 
 If using fresh basil, chiffonade the basil (roll the leaves and slicing into thin ribbons).
Add it now.
Add thew drained pasta and toss to heat through.
With the snow peas.
With the sugar snap peas...both good.

Pork Stir Fry with Linguini 
in a Basil Cream Sauce
1 pork tenderloin (1-1/12 lbs)
8 oz linguini
1-2 T oil
1 6 oz pkg. frozen snow pods or 8 oz fresh pea pods or sugar snap beans
8 oz fresh mushrooms, sliced 
garlic salt and pepper
1/2 C half&half or milk
2 T soy sauce
1 t dried basil or 2 T fresh (about 10 leaves)
1/8 t nutmeg
1/2 C shredded mozzarella cheese
Start the pasta
Cut the tenderloin in half lengthwise and then slice into bite-sized pieces. 
Dry on paper towel lined plate.
Heat oil in a large skillet. Add the pork and season with garlic salt and pepper. 
Brown quickly over MH heat then remove from the pan.
Add more oil if needed and saute the mushrooms and pea pods. 
Seasoning again with the garlic salt and pepper. 
Return the pork to the pan. Add cream, soy sauce, basil and nutmeg.
Add the cheese and stir until melted. Add the linguini and toss to combine.


Links: Funky Junk

1 comment:

  1. Hmmm, this sounds delicious. I'll be trying it out. I also love pork tenderloin, it reminds me of chicken in it's versatility. I'll be trying this out.